Marvelous Recipes

A super easy and quick-to-fix-meal that will have dinner on the table in a jiffy! Hubby declared it was “really good”.

1 pound lean ground beef
1 (10-1/2 oz.) can condensed French onion soup, undiluted
1 (10-1/2 oz) can beef gravy
1 (4 oz) can mushroom stems and pieces, drained
1/4 teaspoon black pepper
2 tablespoons corn starch
2 tablespoons water
Hot cooked noodles

In a large skillet over medium heat, cook the ground beef until meat is no longer pink; drain. Add the soup, gravy, mushrooms and black pepper. Bring to a boil; reduce heat, cover and simmer for 5 minutes.

In a small bowl, combine the corn starch and water until smooth; stir into beef mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Serve over hot cooked noodles. Makes 4 servings.

Emily

Make dinner extra special tonight with this savory, fork-tender roast served with a creamy gravy!

1 (4 pound) lean boneless rump roast
2 tablespoons canola oil
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 cup hot water
2 tablespoons Worcestershire sauce
1 teaspoon beef-flavored bouillon granules
2 tablespoons all-purpose flour
1 teaspoon lemon pepper seasoning
3/4 cup heavy whipping cream
1/4 cup plain yogurt*
1 teaspoon Dijon mustard

Trim excess fat from roast. Heat the oil in a Dutch oven over medium-high heat until hot. Add the roast and brown on all sides.

Sprinkle the garlic powder and salt over the roast. In a small bowl, combine the water, Worcestershire sauce and bouillon granules; stir well. Pour mixture over the roast. Bring to a boil; cover, reduce heat and simmer for 2 to 2-1/2 hours or until the roast is tender. Transfer the roast to a serving platter; set aside and keep warm.

Reserve 1/4 cup of the pan juices; discard the remaining juices. Return the 1/4 cup of juices to the pan. In a small bowl, combine the flour and lemon pepper seasoning; add to the juices in the pan, stirring until smooth. Gradually add the whipping cream, stirring constantly. Cook over medium heat, stirring constantly, until thickened. Combine the yogurt and mustard; add to the cream mixture, stirring just until blended.

Cut roast diagonally across the grain into 1/4-inch slices.  Spoon gravy over slices.  Makes 16 servings, (3 ounces roast and 1 tablespoon gravy), each containing 2 net carbohydrates.

* You may substitute 1/4 cup sour cream for the yogurt, if desired.

Emily